Ingredients
- 4 medium potatoes, cubed
- 2 peppers (green, yellow, red, or orange), diced
- 2 ½ tsp
- 3 quarts water
- 1 large beet, grated
- 2-3 Tbsp. oil
- 1 tsp rosemary
- ½ Tbsp oregano
- 1 tsp garlic powder
- 1-2 onions, diced
- 3 carrots, grated
- 1 lb- 1 ½ lb meat, cubed (could be pork, chicken breasts, or beef)
- 1 medium white cabbage, shredded
Optional
- 3 Tbsp tomato paste
- 1 tsp vinegar (to maintain red color better)
Instructions:
- Add potatoes, peppers, and salt to water in an 8 quart pot.
- Cover and cook on medium heat for 10 min.
- Put beats in a fry pan with oil, rosemary, oregano, garlic, and optional items if desired.
- Cover and cook on medium heat until the beats are easy to stir (about 20 min.).
- Add onion, carrots, and meat to the pot and let simmer, covered, for 10 minutes.
- Add beet mixture and cabbage to the pot and stir.
- Let simmer, covered, for another 20-30 minutes.
- Serve as is, or with a dab of sour cream.
Nepalese Curry
Ingredients:
· 2 medium onions
· One cauliflower head, cut into bite-sized pieces
· 3-4 chicken breasts
· 1 large (3 small) tomato
· 3 Tbsp curry powder (MDH Madras curry powder is the best)
· 1/8 tsp red pepper
· 1/8 tsp turmeric powder
· ½ tsp coriander powder
· 1/8 tsp white pepper
· 1 inch ginger root, peeled and minced
· 4 large cloves of garlic, minced
· 1 tsp salt
· ½ lime
· Cooked rice
Instructions:
2. In a large deep fry pan or wok, fry peppers in a small amount of oil until skin is soft.
3. At the same time, steam the cauliflower until soft.
4. Cut onions into strips and add to the peppers.
5. Cube the chicken breast and wedge the tomato.
6. Push peppers and onions to one side of the pan/wok.
7. Put chicken, tomatoes, curry powder, red pepper, turmeric, coriander, white pepper, ginger root, garlic, and salt in the pan/wok on the other side of the peppers and onions.
8. Keeping the two sides separated, occasionally stir each side separately.
9. When chicken is cooked and the tomatoes have cooked down, stir everything in the pan/wok together.
10. Fold in cauliflower.
11. Cook until the water is all evaporated, stirring occasionally.
12. Squeeze lime over curry and stir.
13. Serve over rice.
Thai Curry
Ingredients:
· 3 cans of coconut milk
· 4 Tbsp Mae Ploy Yellow Curry Paste
· 2 tsp salt
· 6 small potatoes, peeled
· 3-4 green peppers
· 1 bok choy
· 2 medium onions
· 3 medium chicken breasts
· 8 green onions
· 4 cloves garlic, minced
· Cooked rice
Instructions:
*keep pot covered unless your are adding ingredients or stirring
2. Stir in curry seasoning and salt
3. Cube potatoes and add to coconut milk
4. When boiling, turn heat to medium and let simmer, stirring occasionally
5. Chop peppers and fry in a separate pan with a little oil until almost done
6. Chop bok choy and onions and add to frying pan
7. Fry peppers, bok choy, and onions until tender, stirring occasionally
8. Cube chicken, add to the pot, stir
9. Dice green onions and add to pot
10. Add garlic to pot and stir
11 . When chicken and potatoes are cooked, stir in peppers, onions, and bok choy to the pot.
12. Serve over rice
Squash Spaghetti
Spaghetti Squash Noodles
Ingredients:
· Water
Instructions:
2. Put squash halves in a deep pan, cut sides up
3. Add enough water to pan to reach half-way up the squash
4. Cover
5. Bring water to a steady soft boil
6. Let steam until squash is soft, but not mushy (about 20 min.)
7. Turn off heat and using hot pads, remove squash to a plate
8. Let cool slightly
9. Take a fork and peel away the squash noodles
Spaghetti Sauce
Ingredients:
· 2 ¼ tsp seasoned salt
· 1 large onion, diced
· 3 large cloves of garlic, minced
· 1 can (29 oz) tomato sauce
· 2 cups of water
· 2 Tbsp corn starch
· 1 tsp vinegar
· ½ tsp salt
· ½ tsp black pepper
· ¼ tsp red pepper
· 4 tsp Italian seasoning (I like ones that include basil, oregano, thyme, rosemary, & marjoram)
· Shredded cheese
Instructions:
2. Drain grease
3. Stir in remaining 1 ¼ tsp seasoned salt and the diced onion to meat and cook on medium heat until the onion is soft
*some oil may need to be added to the pan so the onions don’t burn
4. Add garlic and fry for about 30 sec.
5. Add tomato sauce and water to fry pan and stir
6. Bring to a soft boil
7. Stir in corn starch
8. When the sauce has thickened, turn heat to low
9. Stir in vinegar, salt, black pepper, red pepper, and Italian seasoning to sauce
10. Serve over spaghetti squash noodles with shredded cheese
